Yer Glutenatorship ... Pierogi dough

[Guest guest]

So if the dough is nothing but flour, water and egg, I should be able to

just substitute sorghum flour, yes? There won't be a major change in

texture or taste (remembering a disastrous attempt many many eons ago at

someone else's urging to use oat flour). Do I need to soak the sorghum

flour?

Many many thanks ... the Misquoter

MFJ

Say what you think, and think what you mean. Gamesters will be shot.